Preheat oven to 350°F. Grease bundt cake pan(s) generously with butter and spray with cooking spray. Set aside.

In a small cup, add egg replacer powder and milk and whisk well. Set aside.

In the bowl of a stand mixer, add butter, sugar, cornstarch, milk powder, salt, and cardamom. Mix with a paddle attachment for 3 minutes on high speed, scraping the bowl down halfway through. Add egg replacer mixture and mix for 30 seconds. Add yogurt and vanilla and mix for 1 minute. Add flour and mix on low speed until just incorporated and there are no pockets of flour. This is a thick batter!

Spoon the batter into the bundt cake mold and tap the mold on the counter 10-12 times. Use a spatula to spread the batter into a smooth and even layer.

Bake for 40- 45 minutes (if using mini Bundt pans, bake for 25-30 minutes) or until a toothpick inserted in between the edge and center of the bundt cake comes out clean.

Five minutes before the cake is done, make the syrup. Add water, sugar, cinnamon stick, cardamom pods, and saffron to a saucepan. Bring to a boil and simmer for 2 minutes. Remove from heat and stir in rose water and lemon juice. Remove the cinnamon stick and cardamom pods. (don’t throw these out, save these for your morning chai!).  Reserve 2.5 tbsp of the syrup and set aside.

Use a fork to poke holes into the cake all over the top. Let it sit for 10 minutes before pouring the syrups over the cake. If the syrup pools, use a fork to poke holes in that area. Let the cake sit for 15 minutes before turning it out onto a serving plate.

Let the cake completely cool! This is important so that your glaze does not melt all over the cake!

To make the glaze, add powdered sugar and reserved syrup to a bowl and whisk until combined. Spoon the glaze over the cake and decorate with rose petals, pistachios, sprinkles ,or whatever you’d like!